- 1 small head cabbage, cored
- 2 tablespoons butter, softened
- 1/2 teaspoon onion salt (optional)
- 1/8 teaspoon pepper
- 4 medium carrots, cut into 1 inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 1 small onion, cut into wedges
- 1/2 pound whole fresh mushrooms
- 1 small green bell pepper, cut into pieces
- 4 bacon strips, cooked and crumbled
- Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.
- Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.